Melt the
butter in a large pot over medium heat. Add the onion and bacon and
cook, stirring frequently, until onion has softened and just starting to
brown around edges, about 8 - 10 minutes. Add in the flour and garlic
and cook 1 1/2 minutes. While whisking, slowly pour in the chicken stock and water.
Bring mixture to a boil, stirring constantly, then stir in corn kernels
and potatoes. Add in thyme and bay leaves and season with pepper
to taste. Bring to a light boil, then reduce heat to medium-low and
allow to simmer, stirring occasionally, until potatoes are tender, about
20 minutes.
Stir in half and half.
Sprinkle each serving with chives and optional cheddar.
Recipe adapted from Cooking Classy

7. Bake for 8­-10 minutes or until edges just ever so slightly browned. The centers of the cookies will
look very soft and a little puffy. Let the cookies cool on the baking sheet for a few seconds, then transfer to a
wire cooling rack.

Notes
** dough should be kept cold between batches
** dough can be chilled for up to 5 days

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About Me

This blog is dedicated to helping those who struggle to answer the question, “What’s for dinner?” As a busy wife, mom, and elementary librarian, deciding what to make for dinner is one of my daily challenges. Menu planning has been my saving grace, so I hope that by sharing my recipes and menus, I can help others on their journey to meal-planning bliss!